Chef Tucker Ricchio

Specialties: New American, Italian

BIOGRAPHY

I've been cooking ever since I was a young child helping my Nonna in the kitchen. After receiving my education from Le Cordon Bleu, I worked in high-end restaurants throughout the Bay Area, my favorite being under Chef Suzette Gresham, who mentored me from a butcher to sous chef at her two Michelin-starred restaurant Acquerello.
 
Inside your meal kit, you'll find the same best-of-the-best ingredients we use in Michelin-starred Bay Area restaurants! I love that we get to use local ingredients because it's delicious, more sustainable, and the freshest of the fresh!
 

Chef Tuck's Specials

AMERICAN WAGYU CHEESEBURGER
WITH CACIO E PEPE FRIES

Learn to make the ultimate cheeseburger! We use the finest American Wagyu beef on the market from our friends at Holy Grail, served with cheesy, peppery, crispy oven-baked truffle fries.

Skills Taught: Knife Skills, Meat Techniques, Sauce Techniques, Egg Techniques, Baking

Substitutions Available: Vegetarian, Gluten-free

Price per kit: $150

RECIPE CARD

ITALIAN PORTOBELLO SANDO
WITH PESTO AND BALSAMIC REDUX

Learn to make the ultimate Italian vegetable sandwich! We’ll guide you through how to make a classic Italian sandwich with a fresh, summery twist: roast portobello mushrooms and heirloom tomatoes with homemade walnut pesto on a crispy baked ciabatta roll, all drizzled with balsamic reduction and seasoned with Balinese Truffle Salt.

Skills Taught: Knife skills, sauce techniques

Dietary Info: Vegetarian

Substitution Available: Gluten-free, dairy-free

Price per kit: $125

RECIPE CARD

NY STRIP STEAK
WITH MANGO SALSA

Learn to cook steak like a professional Chef! We’ll guide you through how to season, flip, and baste steak to perfection, served with a fresh mango salsa and tostones (fried green plantains).

Skills Taught: Knife Skills, pan-searing, sauce techniques

Substitutions Available: Vegetarian, gluten-free, dairy-free

Price per kit: $175

RECIPE CARD